Recipe: Delicious Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies.

You can cook Red Velvet Cheesecake Brownies using 14 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Red Velvet Cheesecake Brownies

1. Prepare of Brownie Mixture.
2. Prepare 1/2 cup of butter.
3. You need 2 oz of dark chocolate, coarsely chopped.
4. It's 1 cup of sugar.
5. You need 2 large of eggs.
6. Prepare 1 tsp of vanilla extract.
7. It's 1 1/2 tsp of red food colouring.
8. You need 2/3 cup of all purpose flour.
9. It's 1/4 tsp of salt.
10. Prepare of Cheesecake Mixture.
11. It's 8 oz of cream cheese, room temperature.
12. Prepare 1/3 cup of suger.
13. It's 1 large of egg.
14. You need 1/2 tsp of Vanilla extract.

Red Velvet Cheesecake Brownies instructions

1. Preheat oven to 350°F/180°C.
2. Line with greaseproof paper or spray with a non-stick spray a medium round baking tin (For cupcakes: Line one brownie pan/cupcake tin with cupcake liners.).
3. In a small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth..
4. Set aside to cool for a few minutes..
5. In a large bowl, whisk together sugar, eggs, vanilla extract and red food colouring..
6. Add the chocolate mixture and mix until smooth..
7. Add flour and salt and stir until just combined and no streaks of dry ingredients remain..
8. Pour batter into the prepared tins or lined wells..
9. To prepare the cheesecake mixture, beat the cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth..
10. Distribute the cheesecake mixture over batter in pan. Swirl with a knife or spatula..
11. Bake for 35-45 minutes (mine took about 55 minutes because it was on low temperature and it was quite a thick tin I used, 30 minutes on 350°F/180°C and 25 minutes on 425°F/220°C). Muffin sized brownies will take about 20-25 minutes to bake at the same temperature..
12. A knife inserted into the cheesecake mixture should come out clean if its cook through and the edges will be lightly browned. (The one I made came out with a gooey center, tasted really good).
13. Let it cool completely in the pan before removing it. (I was too impatient, wanted to see what it looked like, so I removed it when it was still warm, started cracking).

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